Place the shiitake mushrooms into a bowl and cover with boiling water, leave for 5 minutes before draining and chopping finely.
Place the chicken mince, water chestnuts, spring onions, shiitake mushrooms, sesame oil and soy sauce into a bowl and mix well.
Place wonton wrappers on a flat surface. Spoon 1 generous teaspoon of chicken mix onto one half of the wrapper. Brush edges with water then fold over and use a pinch pleat to seal the wonton.
Place wontons into the steamer and cook in batches until tender and cooked through.
Serve 3 wontons into a cup with a squirt of watered-down low sodium soy sauce.
Serves: 30
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